Salmon Durban Curry
2 tbs sunflower oil
11/2 tsp each mustard seeds and cumin seeds
1 onion, sliced
3 garlic cloves, chopped
1 tbs grated ginger
12 curry leaves
2 tbs masala or madras curry powder
11/2 tbs tamarind puree
2 tbs tomato paste
400g can whole tomatoes
4 truss tomatoes, cut into wedges
800g skinless salmon fillet, pin-boned, cut into 3cm pieces
150g sugar snap peas, blanched
Coriander leaves, sliced small green chilli, coconut akes and naan bread, to serve
Heat oil in a saucepan over medium heat. Add mustard and cumin seeds, and cook for 1 minute or until popping. Add onion and cook, stirring, for 3-4 minutes until softened.
Add garlic, ginger and curry leaves, and cook for a further 1-2 minutes until fragrant.
3.Add tamarind and tomato paste, and cook for 1 minute, then add canned tomato, fresh tomato and 1 cup (250ml) water.
4.Simmer for 5 minutes or until slightly reduced. Add salmon and cook for 4-5 minutes until just cooked through.
5.Top curry with sugar snap peas and serve with coriander leaves, chilli, coconut flakes and naan bread.